Tag Archives: Salt and Smoke

Summer Berry and Marshmallow Cereal Bar

Summer Berry And Marshmallow Bars

Summer evenings at our house typically consist of an easy dinner outside with drinks and activities lasting well into the sunset hours. We might as well live on the back patio. We like to keep our meals simple, and follow them with something light and sweet. One of my favorite ways to end a meal is with a summery take on the marshmallow cereal bar. Our entire household loves Rice Krispy Treats, for their simplicity, nostalgia and, they are so good!  I thought it would be a fun idea to try a few different versions of an old favorite. We bought a bunch or cereal one day and began experimenting, I bought come Cap’n Crunch (the plain variety) and immediately had an idea. I went over to the dried fruit section at the store and purchased a bag of mixed freeze-dried berries. I made my cereal treats as usual, which at out house means lots of vanilla and mixed in the entire bag (even the fine powder at the bottom) of freeze-dried berries into the cap’n crunch marshmallow mixture. I poured it out onto waxed paper, shaped and let it cool. The kitchen was filled with the really concentrated berry smell that was so wonderful and summery – I could hardly wait to cut into those bars. When they finally cooled enough to cut, I did so and took a bite…WOW! So much berry flavor in a bite, so summery and somehow nostalgic. They are a delicious treat to take down to the beach when you’re in Rosemary Beach, or pack them as a snack when wandering through the woods in Seabrook. Better yet, bring these festive red and blue berry goods to your Memorial Day cookout and watch them disappear.

Summer Berry And Marshmallow Bars Perfect Grab and Go Snack for the Beach or Hike

Summer Berry And Marshmallow Bars

INGREDIENTS

  • 1 20oz box of Cap’n Crunch
  • 1 3.5oz or so bag of freeze dried berries
  • 2 10oz packages of mini marshmallows
  • 1 stick of salted butter
  • 1 tbsp vanilla
  • Waxed paper or parchment (greased)

Summer Berry And Marshmallow Bars

DIRECTIONS

In a stockpot carefully melt and slightly brown the butter over medium heat. Add both bags of mini marshmallows and stir until they are almost completely melted. Carefully add the vanilla, stir once more and remove from heat. Add the box of Capn’ Crunch and the freeze dried berries and stir. Quickly pour onto a greased sheet of waxed paper or parchment and pat down to shape into a rectangle. Allow to cool about 5 minutes and cut into pieces. I like to cute the ragged edge off so you have really nice square pieces. Eat the edges you cutoff when no one is looking.

Toast with Radishes and Butter

 

radish-toast

After celebrating the holidays in their full decadent fashion, it’s always nice to return to a bit of simplicity when they’re over, especially when it comes to food. One of my favorite ways to embrace simple eating for our post-holiday detox is by adding one of our most loved breakfasts to the menu, radish and butter toast. The epitome of simplicity, but full on the flavor, it’s a fantastic way to start your day. Plus, it’s a great use of all of those gorgeous winter radishes tempting you from your supermarket shelves. All you need is a good crusty loaf of bread, high quality butter, radishes and, of course, a sprinkle of herbs and coarse salt and you’ve got a perfectly simple and delicious breakfast. Enjoy!

ingredients

INGREDIENTS

  • 1 loaf of crusty bread, (we used pugliese bread)
  • 1 package of good quality butter (we love Vermont Creamery cultured butter)
  • 1 bunch radishes (we prefer French Breakfast radishes)
  • chopped Italian parsley
  • flaked finishing salt such as Maldon

toppings

DIRECTIONS

Slice enough bread for each person you are serving. Carefully toast the bread under the broiler until it has reach desired doneness. Remove toast from broiler and smear a generous amount of butter on each piece, you don’t want the butter to melt too much, let the bread cool a bit if needed.

buttered-toast

Wash and dry your radishes, discard the greens. Thinly slice the radishes and cover the entire surface of each piece of toast with radish slices. Sprinkle the tops with sea salt and chopped parsley. Makes a great appetizer, although two pieces makes for the perfect breakfast! Enjoy.

radishes-and-salt2radish-toast-closeup

Home for the Holidays – Winter Squash Rolls Recipe

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

As soon as the holidays roll around, I really get in the mood for baking. Something about the house filled with the smell of freshly baked goods, the warmth of the oven and time spent in the kitchen with loved ones captures the memories and spirit of being home for the holidays. I’ve got to admit, the slower pace and process  of baking with yeast is my absolute favorite – theres something about waiting for the dough to rise that builds anticipation and makes the final product that much more enjoyable. Working with yeast can be intimidating if you’re not familiar with it, but the simple trick is not to rush the yeast and to make sure the yeast you are working with is still alive. Yeast can be easily killed by using water that is too hot, that is why a lot of recipes will specify a temp of about 110ºF. Proofing the yeast (adding it to warm water, mixing a in little sugar and allowing to rest for about 5 minutes) really helps avoid any big failures that come from non-viable yeast.

Baking rolls for the holidays is my favorite and most satisfying thing to make. They add so much to a beautiful spread of food and make for a great snack in the days to follow. These winter squash rolls are sure to please, they have a soft pillowy texture and just enough squash flavor to add a welcomed sweetness and the color is a plus as well. Be sure to make a lot because they will go fast. The recipe below makes 2 dozen, but I have been known to triple the recipe for large gatherings. If you would like really big rolls just cut the dough slightly bigger to about 16 balls and bake a little longer. And, If you are feeling really inspired try making a batch of your favorite cinnamon rolls with this dough, you won’t be sorry. Enjoy!

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Ingredients

Rolls

  • 4 1/2 teaspoons of yeast (2 packages)
  • 1/4 cup honey
  • 1/2 cup warm water (about 110ºF)
  • 3 tablespoons browned butter (see below)
  • 1 tablespoon sea salt
  • 2 eggs, beaten
  • 3 cups all purpose flour (may need to knead in more)
  • 1/2 cup cooked and pureed winter squash (pumpkin, butternut, kabocha)

Wash for rolls

  • I egg yolk
  • 2 tablespoons of heavy cream
  • flaked sea salt (like Maldon)
  • roughly chopped sage leaves (optional)

Browned Butter

  • Add butter to a warm skillet and carefully brown over medium heat until it has a nice caramel color, set aside.

Directions

In a small bowl combine yeast with 1 tablespoon of honey and warm water, stir with a fork allow to sit until foamy about 5 minutes. Set aside

In a large bowl add honey, browned butter, salt, and beaten eggs, dump in the yeast mixture, then stir to until blended. Add the flour, 1 cup at a time, stir in the squash.

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Turn out the dough onto a well floured surface. Sprinkle with more flour if needed, knead until smooth. Only add flour to prevent dough from sticking to the surface. Once the dough is nice and smooth, shape into a ball. Place in an oiled bowl, smooth side down and flip to coat the dough with oil. Cover bowl with plastic wrap and allow to rest in a warm place until doubled in size.

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Punch down the dough and shape into 2 dozen balls. Place them on a baking pan with lined with parchment. Lightly butter the parchment and place 2 inches apart, closer if you like pull apart rolls. Cover with a clean kitchen towel and allow to read until doubled in size.

Preheat oven to 375 degrees F.

Brush the rolls the wash and sprinkle with flaked salt and sage leaves.

Bake for 25 minutes or until golden brown.

S’mores Cake, Y’all.

S'mores Cake

S’mores, no dessert captures the magic of the door closing on summer and swinging open to fall, camping and childhood quite like toasted marshmallows between two graham crackers and melted chocolate. It is the perfect combination of flavors. Enter the s’mores cake. This cake is a favorite at our house, combining all of our old favorites from childhood in a much more grown up package.

The first step is to capture that taste that only a graham cracker has. A simple way to do that is by steeping graham crackers in milk over night and straining it out in the morning. Be sure to make a little extra of this wonderfully flavored graham cracker milk because once you try it, you will have a hard time not pouring yourself a big glass to drink. This “graham cracker” milk is used to make your cake.

S'mores Cake

Next comes the chocolate part, we keep it simple and go wth a dark chocolate ganache, it has just the right texture for that slightly melted chocolate we have grown to love in s’mores. It is important to make it with dark chocolate so the cake doesn’t become too sweet

S'mores Cake

Lastly and possibly the most important part – the marshmallow! We go with a vanilla swiss meringue for this part that is later torched to give it that campfire taste you expect. Swiss meringue is a beautiful glossy topping that torches very beautifully and is easy to work with to get nice peaks or swirls. It is made by simply taking eggs whites and sugar and cooking them in a mixing bowl over boiling water, whisking frequently until the sugar has dissolved and it is warm to the touch. Beat it for about nine minutes until in turns in to a gorgeous bowl of marshmallow-y fluff. I warn you, once you make this meringue it will be your go to. Our banana pudding and pumpkin pies have never been the same.

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It’s never a bad time for this cake, but we love it most on crisp fall evenings around the courtyard fireplace at Togadera in Seabrook after we’ve spent a day of hiking in Olympic National Park. We hope you enjoy this cake as much as we do!

Graham Cracker Milk

INGREDIENTS

  • 2 1/2 cups whole milk (this will yield enough milk for one 2 layer cake)
  • 2 sleeves of graham crackers

DIRECTIONS

Break up graham crackers and place in the bottom of a clean jar, pour in milk, cover and allow to steep in the fridge overnight. Taste and see if it tastes like graham crackers, if not steep a little longer. When the ready, strain the milk into a clean jar and keep in the fridge until ready to use. You could drink it all but then you will need to make more.

CAKE

INGREDIENTS

  • 1 1/2 sticks of softened butter
  • 1 3/4 cups of sugar
  • 3 eggs (room temp)
  • 2/1/2 cups of all purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 1/4 cups of graham cracker milk

DIRECTIONS

First make sure your butter and eggs are room temp. Grease and lightly flour 2 round cake pans (I used 9”). If you really feel like going the extra mile and want ensure your cake completely comes out, cut parchment circles the same size as your pan and place them at the bottom.  Grease and flour those too! Set the prepared pans aside. In a bowl stir together the flour, baking powder, cinnamon and the salt and set aside.

Preheat the oven to 375º. In a large mixing bowl or a stand mixer, beat the butter on high speed for about 30 seconds (it should look fluffy). Gradually add the sugar with the mixer still on, be sure to scrap the sides with a spatula occasionally. Beat on medium speed for about 2 minutes so you really incorporate some air into the mixture. 1 at a time begin to add the eggs, making sure they are properly mixed in before adding the next. Add the vanilla. Alternately add flour mixture and graham milk to the butter mixture. I split it into 3 additions of each ending with milk. Beat on low speed until combined. Pour the batter into the prepared pans and spread it out so the surface is even.

Bake in a 375º oven for about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Remove the cakes from the oven and allow to cool on a wire rack for about 10 minutes before removing the cakes from the pan. Set aside.

GANACHE

INGREDIENTS

  • 1 cup heavy cream
  • 1/2 lb good quality dark chocolate finely chopped (you can use chips if they are good enough quality to eat on their own)

S'mores Cake

DIRECTIONS

In a small saucepan bring the cream to a boil over medium high heat. Add the chocolate to the cream, be sure it is completely covered by the cream. Allow the chocolate to sit in the cream for about 5 minutes then whisk until smooth. Allow to cool about before using for cake.

S'mores Cake

S'mores Cake

MERINGUE

INGREDIENTS

  • 4 egg whites
  • 1 cup of sugar
  • pinch of salt
  • 1 tsp vanilla

DIRECTIONS

S'mores Cake

In the bowl of your mixer add all of the ingredients except for the vanilla, place over a pot of boiling water and cook while whisking until the egg white mixture is hot to the touch and the sugar is dissolved. Attach bowl to mixer and whisk on low speed for 2 minutes. Turn to high and whisk for about 7. Use right away.

ASSEMBLY

Place a little ganache on a cake plate or platter, center 1 layer of cake on it. Add cooled ganache (be sure not to let it cool so much that it can’t be spread) If it does cool too much carefully heat it over a pot of boiling water whisking until smooth. Spread and even layer of ganache over the surface of the cake, top with the second layer. Add ganache to the top of the second layer. Carefully spread the meringue over the entire cake, once coated make peaks or swirls. Carefully brûlée the meringue with a propane torch. Enjoy!

S'mores Cake frosting2S'mores Cake

 

Homemade Tortilla Recipe

Homemade Tortilla Recipe

We all have foods that bring us back to childhood. A big one for me is homemade flour tortillas. I remember my mom standing in front of a huge round bowl tossing in flour, salt and oil and hand mixing until they felt just right. When the mixture held together between her fingers she would know she had the correct ratio of ingredients and would add the hot water (which is very important to the process) and begin mixing and pinching the dough into little balls. When she was finished every surface of our countertops was covered in flour and little flattened discs of dough. We would have to wait the grueling 30 minute resting period before they were rolled out and thrown on the hot griddle.

A dry griddle would be warmed up on high heat. My mother impressively would roll these tortillas out to an almost see-through thinness. They would be draped all over the place waiting for their turn on the griddle. My siblings and I would line up in anticipation of what was to come. A tortilla would hit the hot griddle and immediately the surface would become covered in bubbles. It would be flipped after about 30 seconds and begin to puff up to incredible heights. One of us would immediately grab the hot tortilla, a stick of butter and tear back the waxy paper, rubbing cold butter all over the hot surface. The butter would melt instantly and we would roll the tortilla up and enjoy it on the spot!

Over the years I have spent a lot of time trying to reproduce and perfect my mother’s tortillas. I have simplified the process quite a bit while also figuring out the exact measurements that my mother knew just by instinct. Enjoy!

Ingredients

  • 3 cups All Purpose Flour
  • 1/3 cup plus 2 tablespoons cooking oil
  • 1 cup of hot water (don’t use it all unless needed)
  • 1 tsp salt.

Process

In the bowl of a stand mixer add flour, salt and oil. Beat with whisk attachment until combined. To test the mixture grab a bit of it and pinch it in your hands, if it stays together it is ready. With the mixer running on low add about 3/4 cups of the hot water (make sure the water is hot not lukewarm), turn up to medium speed and continue mixing. The dough should come together in a nice smooth piece. If too dry add more water, if too sticky add a little flour.

Homemade Tortilla Recipe

Turn the dough ball out onto a lightly dusted surface. Knead a couple of time and dived the dough into about 15-16 pieces by pinching off a clementine sized piece. Roll each one into a little ball, dust with flour and flatten a bit. Cover with a towel and allow to rest for about 30 minutes (this is very important).

Homemade Tortilla Recipe

With about 5 minutes left heat a dry (no oil) skillet or griddle over medium high heat. Remove one of the flattened disks and roll out until very thin. Resist the urge to leave them thick as they will not cook evenly. Place the rolled out dough on the hot skillet, it should bubble up quite a bit. Flip after about 30 seconds and allow too cook for about another 30-45 seconds. Remove from heat and cover with a clean kitchen towel. Repeat with remaining dough. Keep on the counter for about a day or refrigerate for about 4 days. To warm heat on the stove over low heat for about 15 seconds per side. You can allow freeze the leftover tortilla if carefully wrapped for a couple of months. Enjoy!

Homemade Tortilla Recipe

Peanut Butter Dessert Sauce Recipe

 

Peanut Butter Dessert Sauce Recipe

There are few things that pump me up quite as much as a condiment. I think the only reason I eat bagels is for the cream cheese. So, imagine my delight when Chris Castro sends along a recipe with ‘dessert sauce’ in the title. This sweet and salty peanut butter sauce is easy to make and just enhances some of our favorite desserts. With a caramel like consistency, it’s great as a mix in for homemade ice cream, drizzling over brownie a la mode or (our favorite) layer in homemade banana puddling! Peanut butter is just one of the timeless ingredients that everyone loves, so the next time you’ve got a few extra minutes in the kitchen, make sure to whip up a batch. It will make all your favorite desserts a bit sweeter! Enjoy!

INGREDIENTS

  • 1/4 cup sugar ( I used 3 tablespoon)
  • 1/4 cup light Karo syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla ( I used 1/8 teaspoon)
  • 1/2 cup creamy peanut butter

INSTRUCTIONS

  1. Combine all ingredients (except peanut butter) in a saucepan stirring constantly until all ingredients are dissolved.
  2. Let the mixture cool completely then add the peanut butter and stir well.
  3. It will look like a mess, but keep stirring and it will turn out smooth